This is spring on a plate! Roasted asparagus doused in a bright and zesty, shallot-laced lemon vinaigrette and sprinkled with generous amounts of parsley.
Contrary to what the recipes I post seem to belie, I do actually eat vegetables! And often! I generally prepare them quite simply, because sometimes I’m just tired by the time dinner rolls around and I have likely been cooking all day and I want something easy. But not one to waste a single part of a meal on something less than delicious, I have to have something flavorful. In my opinion, roasting vegetables is the best way to bring out their inherent flavor (thank God we’re far away from the days of steamed, unseasoned vegetables of yesteryear), and it’s a set it and forget it type of cooking that’s perfect for an easy side dish. Be right back, going to make this right now.
Roasted Asparagus with Lemon Vinaigrette
Yield: 4 servings
1-1/2 pounds asparagus, ends trimmed
Olive oil, for roasting
Juice of 2 lemons
2 tablespoons minced shallots (about 1 small shallot)
2 to 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup finely minced fresh flat-leaf parsley
Preheat the oven to 400°. Line a large baking sheet with aluminum foil and place the asparagus on in a single layer. Drizzle with olive oil and season with salt and pepper to taste. Roast for 10 to 15 minutes, until crisp-tender.
While the asparagus cooks, make the lemon dressing: combine the lemon juice, shallots and just enough olive oil to slightly thicken the dressing and take the edge off the sharpness of the lemon; the dressing should still strongly taste of lemon, so don’t add too much olive oil. Season to taste with salt and pepper.
When ready to serve, transfer the asparagus to a serving platter. Drizzle the lemon dressing over the top and sprinkle with the minced parsley.